As summer comes on full blast, at realfoodtraveler.com we’re always looking for thirst-quenching, non-alcoholic drinks to cool the heat. RFT Contributor, Elizabeth Rose, who previously hailed from the Southwest, convinced Executive Chef Massimo De Francesca of Salt Rock Kitchen in Sedona, Arizona, to share his refreshing Thirsty Cactus Juice recipe with us.
Ed Note: This recipe calls for napoles, or cactus leaves, which you can find in the Hispanic section of grocery stores or in Hispanic specialty stores.
Recipe courtesy Executive Chef Massimo De Francesca
Yield: 4 cups
• 2 leaves or 8oz of Nopales cactus leaves, cleaned (canned ok)
• 2 cups of fresh baby spinach
• 2 fresh oranges, peeled
• 1 pint of fresh strawberries
• ½ cup filtered water
Wash all ingredients and dry. Place all ingredients in a high speed blender, such as a Vitamix or Nutra Ninja blender. Begin on a low speed, slowly increase and then blend on high speed for 1 minute.
Place the strainer over the container and pour the juice. With the ladle, press the juice through the strainer. Chill and enjoy!
Juice will keep in refrigerator for three days.